Ingredients:

– 3 lbs. of Costillitas de Puerco
– 2 Garlic Cloves
– 2 Bay Leaves
– 1/2 Cup of Water
– Salt to taste
– Steak & Meat Seasoning

– Nopales
– 1/4 Onion
– 1 Garlic Clove
– 3 Tomatillo Leaves
– Salt to taste

– 14 Tomatillos
– 1/4 Onion
– 2 Garlic Cloves
– 6 Chiles de Arbol
– 2 Serranos
– 1/2 Bunch of Cilantro
– 1 Tbsp. of Chicken Bouillon
– 1/2 Cup of Wate

Directions:

Add the Costillitas de Puerco to a pan over medium heat along with the garlic cloves, bay leaves, water and salt to taste. Cover and cook for 40 minutes.

Meanwhile, boil the nopales with the onion, garlic clove, tomatillo leaves and salt to taste for 15 minutes. Drain and set aside for later.

Also, char the tomatillos, serranos, chiles de arbol, onion and garlic cloves. Then, add them to a blender along with some cilantro, chicken bouillon and water. Blend well.

After the costillitas have been cooking for 40 minutes, ncover and let all the water evaporate. Add some Chef Merito seasoning and fry them until golden brown.

Once golden brown, add in the cooked Nopales and the tomatillo mixture. Cover and cook for another 10 minutes over medium heat.

E N J O Y 🤤